Mae Ploy Yellow Curry Paste Recipes

AUTHENTIC THAI YELLOW CURRY WITH CHICKEN

Authentic Thai Yellow Curry with Chicken image

Craving some authentic Thai yellow curry? Don't have the time to take an island vacation? Well, this simple, spicy, and delicious recipe will take your tastebuds on a journey to Thailand, and you don't even have to leave your own kitchen.

Provided by Maddy's Avenue

Time 35m

Number Of Ingredients 14

Ingredients

1 tbsp virgin coconut oil
4 tbsp yellow curry paste
2 15-ounce cans of coconut milk (high quality, see notes)
1 or 2 cups chicken stock
4 carrots, peeled and sliced into 1/8″ rounds
4 medium-size potatoes, peeled and cut into bite-size pieces
1 yellow onion, sliced into wedges, then halved
2 chicken breasts, very thinly sliced
1.5 tsp fish sauce, plus more to taste
3/4 tsp salt, plus more to taste
1.5 tsp sugar, plus more to taste
cilantro, for garnish
lime wedges, for garnish
serve with jasmine rice

Steps:

In a large pot, heat the coconut oil over medium-high heat.
Add the curry paste to the oil, and stir-fry until fragrant, about two minutes. Take care to scrape any bits that stick to the bottom of the pot with your spoon.
Spoon in the coconut solids from the top of the can first, and allow it to fry with the paste for a minute. Stir in the rest of the coconut milk (or coconut cream) and 1 cup of chicken stock. If you would like the curry to be thinner/soupier, then you can add 1 more cup of stock. Bring to a low boil, then turn the stove down to a simmer.
Stir in the potatoes. When the potatoes are about halfway cooked through, stir in the carrots and onions.
Once the carrots are almost fork-tender, add in the thinly sliced chicken and cook for two or three minutes, until the chicken is just cooked through and tender. Pay attention not to overcook the chicken, this process doesn't take long.
Remove the pot from the heat. Stir in the fish sauce, salt, and sugar, adjusting each to suit your tastes.
Serve the curry in bowls, over jasmine rice. Garnish with cilantro and lime wedges.

SHRIMP AND VEGETABLE YELLOW CURRY

Shrimp and Vegetable Yellow Curry image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 13.5-ounce cans coconut milk (about 3 1/4 cups)
1/4 cup yellow curry paste (such as Mae Ploy)
1 cup low-sodium chicken broth or clam juice
1 medium carrot, sliced into 1/4-inch-thick rounds
1 small red bell pepper, chopped into 1/4-inch pieces
1 small onion, chopped
1 15-ounce can baby corn, drained and rinsed, cut into pieces
5 sprigs Thai basil, with stems (or regular basil)
1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced
3 kaffir lime leaves (or the zest of 1 lime)
1 1/2 tablespoons fish sauce
4 cups canola oil or safflower oil
8 ounces fresh thin rice noodles
1 pound medium shrimp, peeled and deveined
4 ounces snap peas, halved
1/4 cup chopped fresh cilantro leaves
1/4 cup lightly salted peanuts, chopped

Steps:

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.

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